How to make carrot and cardamom soup
This recipe is delicious, and the flavor combination really works with the viognier. The great thing about this soup is the versatility. If I decide to serve it with a petit manseng, I add a bit more ginger root because the flavor of ginger root works so well with it. This recipe is also great with butternut squash. Just substitute two pounds cut squash for the carrots.
This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
- 1 T. olive oil
- 2 large leeks,cleaned and thinly sliced
- 2 lbs carrots, peeled and thinly sliced
- 1 to 1 ½ t. freshly grated ginger root
- ¾ t. Cardamom
- ½ c. unsweetened applesauce
- 3 c. chicken stock, plus a bit extra to thin the soup
- 1 (14 ounce) can coconut milk
- ½ t. Salt
- Freshly ground black pepper
- Creme fraiche and freshly chopped chives for garnish
Step 1: In a soup pot, heat the olive oil. Add the leeks, carrots and ginger root. Saute for three or four minutes to just coat the ingredients with the oil. Add cardamom, applesauce, 3 c. chicken stock, and coconut milk. Simmer until the vegetables are completely softened and the flavors meld. Place in a blender in small batches and process to make smooth. Add additional stock to thin if needed. Season with salt and pepper.
Step 2: Place in four serving bowls and garnish with creme fraiche and chives. This soup can be served hot or cold.